Hotel tools and calculators, organized by team.

Can be outlet-level, server-level, or meal-period-level. Some operators separate food and beverage check averages.

Useful for coaching/up-selling. Compare only across similar shifts and sections.

Can also be tracked by check-open to check-close, seat-to-departure, or table-ready-to-table-ready. Definition matters for turn analysis.

Track separately from food cost because pricing, waste patterns, and margins differ. Bars often isolate liquor, beer, and wine cost.

Some operators count seated diners only; others include takeaway or banquet attendees in separate cover categories. Keep outlet rules consistent.

Use food-only inventories and purchases for food COGS. Mixed F&B stores should split food vs beverage cost.

A food cost result can worsen even when purchasing discipline is strong if menu mix shifts toward lower-margin items.

Can also be expressed in dollars: Actual COGS − Theoretical COGS. Positive variance often indicates waste, over-portioning, errors, or theft.

Theoretical cost assumes perfect recipes, yields, and no waste/theft. Compare with actual food cost to find leakage.

Helpful for banquet vs outlet comparisons. Use direct labor or fully loaded labor consistently.

Used in menu engineering with popularity. Some teams deduct variable labor too for more advanced contribution view.

The mathematically correct menu price is not always the final selling price because perceived value and competitor context still matter.

Bar-specific version of beverage cost. Can be tracked by spirit, cocktail, or outlet.

Restaurant prime cost usually includes all COGS plus all labor-related costs. For hotel outlets, specify whether non-F&B labor is excluded.

Top control metric for restaurant operations. Coverage of packaging/cleaning supplies varies by operator; define COGS scope.

Best for capacity-based restaurant revenue management. Can be tracked by hour, meal period, day, or outlet.

Useful for staffing efficiency. Compare by daypart and concept, not just property-wide.

Good companion to RevPASH and average check. Especially useful when table sizes vary widely.

Some teams state turns per meal period; others divide by average meal duration in hours to express throughput speed. State period clearly.